Description
This Pineapple Upside-Down Cheesecake combines the tropical sweetness of pineapple with a rich, creamy cheesecake filling, all resting on a crunchy graham cracker crust. Topped with caramelized pineapple and maraschino cherries, it’s a showstopper dessert that’s perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons melted butter
1/2 cup packed brown sugar
1/4 cup unsalted butter
10–12 pineapple rings (canned or fresh)
Maraschino cherries (one for each ring)
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup crushed pineapple (drained well)
Instructions
- Prepare the pineapple topping: In a small saucepan, melt butter and brown sugar over medium heat until it starts to bubble. Pour the mixture into the bottom of a greased 9-inch springform pan. Arrange pineapple rings over the caramel and place a cherry in the center of each ring. Set aside.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture on top of the pineapple rings and slightly up the sides of the pan. Chill in the fridge while you prepare the filling.
- Preheat oven: Preheat your oven to 325°F (160°C). Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place it in a larger baking dish for a water bath.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Add eggs one at a time, beating just until combined. Fold in the drained crushed pineapple.
- Assemble and bake: Pour the cheesecake filling over the crust. Place the springform pan into the larger pan and fill with hot water halfway up the sides. Bake for 60–70 minutes or until the center is just set.
- Cool and chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Flip and serve: Run a knife around the edges to loosen the cheesecake. Carefully invert onto a serving platter so the pineapples and cherries are on top. Slice and enjoy!
Notes
If you want to add nuts, sprinkle crushed pecans or walnuts on top of the crust before baking.
For a tropical flair, add shredded coconut to the pineapple topping.
You can swap out the pineapple for other fruits like peaches or berries, though pineapple is ideal for this recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
